Chocolate Peanut Delight

Yield: 12 to 15 servings

Ingredients

• 1 (18.25 ounce) box chocolate cake mix*
• 1/2 cup butter, melted
• 1/4 cup milk
• 1 egg
• 1 cup chopped peanuts, divided
• 8 ounces cream cheese, softened
• 1 cup peanut butter
• 1 cup confectioners' sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• 1 (16 ounce) container frozen whipped topping, thawed, divided
• 1/2 cup semisweet chocolate chips
• 4 1/2 teaspoons butter
• 1/2 teaspoon vanilla extract

Instructions

1. In a mixing bowl, combine dry cake mix, butter, milk and egg.
2. Add 3/4 cup of peanuts.
3. Spread into a greased 13 x 9 x 2-inch baking pan.
4. Bake at 350 degrees F for 30 minutes or until a wooden pick inserted near the center comes out clean.
5. Cool on a wire rack.
6. In a mixing bowl, beat the cream cheese, peanut butter, sugar, condensed milk and vanilla extract until smooth.
7. Fold in 3 cups whipped topping.
8. Spread over the crust; top with the remaining whipped topping and peanuts.
9. In a microwave-safe bowl, heat chocolate chips and butter on high for 1 minute or until melted.
10. Stir in vanilla extract until smooth; drizzle over cake.
11. Refrigerate for 2-3 hours before cutting.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.